Ingredients:
unsalted butter* – start with 500 g (or 1 lb of butter) if you are just learning. Otherwise you can make larger amounts at one time.
Equipment:
Medium or large pot (depending on amount of butter)
Cheesecloth
Large metal spoon
Clean and dry glass jars for storage
Method:
1. Melt the butter over medium heat in the pot.
2. Once melted the butter should start to bubble and sputter. Lower the heat so it doesn’t burn but not so low that it stops bubbling. Note that using a larger pot will help stop the butter from sputtering out all over your stove area.
3. Foam will rise to the top. You can stir occasionally to prevent burning and to check the progress. It is not necessary to scrape the foam off during the cooking process, and in fact I have read from Ayurvedic literature that the foam has medicinal properties. It will be strained off later using cheesecloth.
4. After some minutes it will start to have a nice popcorn-like smell and a whitish substance will form on the bottom of the pan. Use the large metal spoon to occasionally pull back the foam on the surface. When you can see all the way to the bottom of the pan and the white curds at the bottom start to turn brown, it is done.
5. Remove the pan from heat, let cool so it’s just warm (still liquid) before pouring into the jars.
6. Pour through cheesecloth into jars. The ghee should be a beautiful golden color with no whitish bits. Discard the brown curds from the bottom of the pan. When cool close the jar with the lid and store the ghee at room temperature. The ghee will be solid at room temperature. It keeps for many months as long as no water is allowed to get into the container.
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